I love a simple, comforting bowl of egg drop soup, and this Paleo Egg Drop Soup is one of my favorites. I often keep homemade bone broth on hand—either a batch I make myself or a high-quality store-bought option from the freezer section—because it makes a fast, nourishing base for soups like this. Bone broth is a great pantry staple when you want something warm and restorative without spending hours in the kitchen.
Egg drop soup is a familiar dish at many Chinese restaurants: a gently thickened, flavorful broth with delicate “egg ribbons” suspended throughout. The ribbons form when beaten eggs are poured in a thin stream into a hot, gently stirring pot—simple, quick, and very satisfying. This version keeps the flavors clean and Whole30-friendly while using arrowroot as a gluten-free thickener so it remains light and silky.
This recipe works well as a fast weeknight meal, a light lunch, or a starter before a larger dinner. It’s also easy to adapt: add shredded cooked chicken or sliced mushrooms for more substance, or toss in more green onions and a few drops of toasted sesame oil at the end for extra aroma.
For another quick soup idea, try a homemade wonton soup variation or a clear vegetable broth with greens and shredded protein.
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon avocado oil (or another neutral oil)
- 1/2 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- 4 cups bone broth, chicken broth, or vegetable broth
- 2 teaspoons fish sauce (optional; adds savory depth)
- 1 tablespoon coconut aminos
- 3 green onions, thinly sliced
- 1 tablespoon arrowroot flour
- 2 large eggs, well beaten
- Salt, to taste
- Heat the avocado oil and toasted sesame oil in a small pot or medium saucepan over medium heat. Add the minced garlic and grated ginger and sauté gently for 1–2 minutes until fragrant, taking care not to let them brown.
- Add 3 cups of the broth, fish sauce (if using), coconut aminos, and the sliced green onions. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat so the soup is barely simmering.
- In a small bowl, whisk the remaining 1 cup of broth with the arrowroot flour until fully dissolved and smooth.
- Stir the arrowroot mixture into the pot and allow the soup to thicken slightly, about 1 minute. Keep the soup at a low simmer—too vigorous a boil will prevent the egg ribbons from forming properly.
- With the soup gently circulating, begin stirring steadily in one direction. Slowly drizzle the beaten eggs into the pot in a thin, steady stream. The motion will create long, silky egg ribbons. Continue until all the egg is added and ribbons have formed.
- Taste and adjust seasoning with salt if needed. Remove from heat.
- Ladle into bowls and serve immediately. Garnish with extra sliced green onions or a few drops of toasted sesame oil if desired.
- Add shredded cooked chicken, thinly sliced shiitake mushrooms, or baby spinach for a heartier soup.
- If you prefer a thicker texture, dissolve an extra 1/2 teaspoon arrowroot in the reserved broth and whisk in gently while simmering.
- For a milder, more neutral flavor, omit the fish sauce and increase the coconut aminos slightly.
- To store: cool completely, refrigerate up to 3 days, or freeze in airtight containers for up to 2 months. Reheat gently on the stove to avoid overcooking the eggs.